• 8servings
  • 265minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

  3. 2 tablespoons canola oil

  4. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  5. 1 cup water or red wine

  6. 2 reduced-sodium beef bouillon cubes

  7. 3 teaspoons Italian seasoning

  8. 1 bay leaf

  9. 1/2 teaspoon coarsely ground pepper

  10. 6 white onions or yellow onions, quartered

  11. 4 medium potatoes, cut into 1-1/2-inch slices

  12. 3 medium carrots, cut into 1-inch slices

  13. 12 large fresh mushrooms

  14. 1/2 cup sliced celery

Instructions Jump to Ingredients ↑

  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

  2. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.

  3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread. Yield: 8 servings.


Send feedback